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05 worker-hygiene

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05 worker-hygiene

  1. 1. Food Safety Begins on the Farm: A Grower Self Assessment of Food Safety Risks WORKER HYGIENE Worker Hygiene
  2. 2. Many fruits and vegetables are harvested or packed by hand. The health and hygiene of farm workers directly impacts the safety of produce since their hands can contaminate the fresh fruits and vegetables they handle. The importance of the cleanliness of every worker’s hands throughout all phases of production, espe- cially harvesting and packing, cannot be over-emphasized. Educating workers about the risks, enforcing the use of toilets and handwashing facilities, paying close attention to the health of workers, and encouraging them to report illnesses are a few simple steps growers can take to reduce the risk of pathogens being spread from workers to fresh produce. All workers, even your family members, should receive training. Worker health also influences produce safety. People who are ill or who have symptoms of nausea, vomiting, or diarrhea can trans- mit harmful microorganisms to fruits and vegetables and should not handle them directly. Open or infected wounds, blisters, or bleeding cuts also can transmit harmful patho- gens to produce. Workers who have cuts or who have slight illnesses, but are healthy enough to work, should be assigned to non- produce contact jobs or provided with adequate bandages and gloves to reduce the risks of contamination. An effective employee education and train- ing program that explains the microbial risks associated with farm labor and highlights Worker Hygiene and Training proper handwashing practices is essential to a comprehensive food safety management plan. This training should be in the language appropriate to the workers and the training information should be reinforced continuously. Providing accessible and clean restroom facilities with well-stocked handwashing stations is critical to en- courage good worker hygiene. To ensure the use of these facilities, regular cleaning and maintenance should be scheduled. Handwashing should occur after using the restroom, before starting or returning to work, and before and after eating or smoking. An effective worker health and training program will only occur with grower commitment and oversight. The importance of the cleanliness of every worker’s hands throughout all phases of production, especially harvesting and packing, cannot be over-emphasized. WORKER HYGIENE
  3. 3. Good Agricultural Practices Practices Requiring Attention tnemeganaM aerA tseB ecitcarP stnemtsujdAroniM dedeeN ;tsixEsnrecnoC ecitcarPenimaxE :tnemevorpmIsdeeN ereHsegnahCezitiroirP dnahnogniniartrekroW lanosrepdnagnihsaw ytefasdoofrofeneigyh ralugerdnettasrekrowllA desucofsmargorpgniniart eneigyhlanosrepdoogno DNA signihsawdnah yliaddezisahpme DNA gniniartdnaegaugnal rofetairporppaeraslairetam .srekrow enodnettasrekrowllA ,eneigyhnodesucofgniniart ,egaugnalriehtnidedivorp tonsiecnatropmiehttub .decrofnier dedivorpsigniniarT yllacidarops RO si tonegaugnalnidetneserp .srekrowybdootsrednullew gnihsawdnahnogniniartoN doofrofeneigyhnosrepro otdedivorpsiytefas .srekrow rekrowfotnemeganaM doofnosmargorpgniniart lanosrepdnaytefas eneigyh ehtnosreniartdetangiseD eramaettnemeganam gnitcudnocrofelbisnopser dnasmargorpgniniart tnetsisnocedivorp sreniartesehT.segassem ycneuqerffosdrocerpeek gnirussa,ecnadnettadna evahsrekrowllataht tsaeltagniniartdeviecer llA.nosaeshcaeemiteno elorsatcasreganam reporpgnicitcarpybsledom .gnihsawdnah eneigyheviecersrekrowllA repecnotsaeltagniniart noitamrofniehttubnosaes .tnetsisnoctonsidetneserp tpekerasdroceR gniniartehtgnitnemucod .dednettaohwdnasnoisses ybdedivorpsigniniarT ylnoelpoeptnereffid erehtnehwro,yllacidarops ro,melborpdevresbonasi oN.srekrowemosotylno .tpekerasdrocer ytefasdoofnogniniartoN sieneigyhlanosrepdna .srekrowotdedivorp Grower Self Assessment of Food Safety Risks Worker Hygiene and Training—1 Worker Hygiene and Training ✍ ✍
  4. 4. Good Agricultural Practices Practices Requiring Attention Grower Self Assessment of Food Safety Risks Worker Hygiene and Training—2 Worker Hygiene and Training tnemeganaM aerA tseB ecitcarP stnemtsujdAroniM dedeeN ;tsixEsnrecnoC ecitcarPenimaxE :tnemevorpmIsdeeN ereHsegnahCezitiroirP egangisdetsopmraf-nO fosrekrowgnitcurtsni eneigyhlanosrep stnemeriuqer gnitcurtsnidetsoperasngiS teliotesuotsrekrow seitilicaf DNA ylreporpot gnisuretfasdnahriehthsaw .gnitaerognikoms,telioteht gnitcurtsnidetsoperasngiS teliotesuotsrekrow riehthsawotdnaseitilicaf ,steliotgnisuretfasdnah TUB rognitaeretfaton .gnikoms detsoperasngisoN esuotsrekrowgnitcurtsni seitilicafteliot RO ot sdnahriehthsawylreporp ,seitilicafgnisuretfa .gnitaerognikoms etairporppaniegangiS sesurosegaugnal hsilgnE-nonrofsmargaid etaretillirognikaeps srekrow siegangiseneigyhlanosreP etairporppaehtnidedivorp smargaidaivro)s(egaugnal dnadaerotsrekrowrof .dnatsrednu siegangiseneigyhlanosreP ylnohsilgnEnidedivorp ylenituormrafhguohtla hsilgnE-nonsyolpme etaretillirognikaeps .srekrow .desusiegangisoN gnitroperssenllirekroW otderiuqererasrekroW ssenllitroper DNA ,llifi sbojtcatnocdoof-nonnevig DNA evahsrosivrepus ngissaerotnoissimrep otraeppaohwsrekrow .llieb erasnoitadommoccaoN tub,srekrowkcisrofedam erasrekrowkcisyrev .emohtnesyllautneve tonsissenllirekroW derotinom DNA onsiereht roferudecorpdradnats .ssenllignitropersrekrow rekrowfognipeekdroceR gniniart tpekerasdroceR dnasetadgnitnemucod gniniarttaecnadnetta seipocsallewsa,ssergorp .slairetamgniniartllafo gnitarepodradnatS dnaecalpnieraserudecorp tonerasdrocertub,nettirw gnitnemucodtpek .noitatnemelpmi gnitarepodradnatS ,dootsrednueraserudecorp sdrocerdna,nettirwtontub gnitnemucodtpektonera .noitatnemelpmi dradnatsoneraerehT niserudecorpgnitarepo eneigyhrekrowrofecalp .gniniart ✍ ✍
  5. 5. Worker training on handwashing and personal hygiene for food safety Worker Hygiene Training Action Plan Management Action for Person Estimated TargetArea Improvement Responsible Cost Date Date: __________________ Reviewer: _____________________________________ Field or Commodity: _______________________________ Prioritize ChangesHere Concerns Exist Minor Adjustment Best Practice Your Plans to Reduce Risks Management of worker training programs on food safety and personal hygiene On-farm posted signage instructing workers of personal hygiene requirements Signage in appropriate languages or uses diagrams for non-English speaking or illiterate workers Worker illness reporting Do not remove. Photocopy this master for evaluations. Worker Hygiene and Training Action Plan—1 of 2
  6. 6. Worker Hygiene Training Action Plan Management Action for Person Estimated TargetArea Improvement Responsible Cost Date Date: __________________ Reviewer: _____________________________________ Field or Commodity: _______________________________ Prioritize ChangesHere Concerns Exist Minor Adjustment Best Practice Your Plans to Reduce Risks Record keeping of worker training Do not remove. Photocopy this master for evaluations. Worker Hygiene and Training Action Plan—2 of 2

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